Spicy Bean and Vegetable Tortilla Bake

This is my version of an enchilada. It's a great dish to cook towards the end of your weeks shop so that you can use all your left overs in your fridge. I tend to not make it overly spicy, but you can make it as spicy as you like, or alternatively no spice at all. You can serve on its own or serve with salad or simply sliced avocado seasoned with squeezed lemon juice drizzled over it. If really spicy, a dollop of sour cream is also quite nice served on top or to the side.If you would like to add meat to it, you could add some chicken, bacon or even cubed ham just after the stage when you have fried the onions.Let's get cooking.....Serves: Easily 6 people (+ enough for left overs the following day)Preparation time: 15 mins Cooking time: 30 minsOven temp:Gas Mark 5, 190CWhat you will need...8 flour tortillas1 large red onion chopped1 large clove of garlic chopped1 small red pepper chopped1 small green pepper chopped1 small yellow pepper chopped4 large flat/portabello mushrooms chopped (or a packet of which ever mushrooms you have in your fridge)1 tin of mixed beans or kidney beans in a mild chilli sauce (E.g Napolena or Sainsbury's)1 tin of refined mexican beans4 tablespoons of bbq sauceChedder cheese finley grated (as much or as little as you would like)1 jar of spicy vegetable pasta sauce (any supermarket own make will suffice, or go for plain if not making spicySeasoning to tasteOptional 1-2 fresh chillies chopped if going for a really spicy flavourWhat you will need to do...

In a large pan fry your chopped onions and chopped garlic (and chili if using) for 3-4 mins over a mid to high heat

Add the peppers, mushrooms and turn down heat to medium, fry for another 5 minutes

Stir in the mixed beans in chili sauce and bbq sauce

Season to taste

You can either choose to wrap the refined beans, grated cheese and a bit of your beany mix into individual tortillas and lay side by side in a large oven proof dish then cover with spicy vegetable sauce and top with grated cheese or you can layer like you would say a lasagna

If layering, coat the bottom of your large round oven proof dish with some of your pasta sauce (to stop tortilla sticking to the bottom)

Add the first tortilla on top of sauce, then spoon out and spread out over the tortilla some of the refined beans, then grated cheese and finally some of your beany mix (judge how much you will need to use to spread out between each layer)

Repeat the above step minus the vegetable pasta sauce which you will use on top of the final layer (you will proably have 3 layers of tortillas, depending on the size of your dish you may need to use one or two of your tortillas to tear up and use to fill in the gaps around the edges as you go up through the rising layers

Place the final layer of tortilla(s), spoon over the remaining refined beans, add your spicy vegeatable pasta sauce and finally top with grated cheese (you can also use breadcrumbs if you want)